The present invention relates to a method of manufacturing spicy stir-fried chicken and spicy stir-fried chicken manufactured by the same. The method of manufacturing spicy stir-fried chicken comprises: (a) a step of mixing 10-15 parts by weight of a seasoning sauce and 3-5 parts by weight of refined rice wine with respect to 100 parts by weight of chicken, and aging the mixture at 10-15°C for 2-5 days. The seasoning sauce is prepared by (b) a step of mixing 20-30 parts by weight of sugar, 10-25 parts by weight of red pepper powder, 10-15 parts by weight of onion, 5-7 parts by weight of garlic, 0.5-1 part by weight of ginger, and 2-4 parts by weight of refined rice wine with respect to 100 parts by weight of soy sauce to primarily age the mixture at 10-15°C for 5-10 days, and (c) a step of further mixing 1-10 parts by weight of a fermented Japanese apricot extract and 1-10 parts by weight of a fermented raspberry extract, then secondarily aging the mixture at 5-10°C for 3-5 days, and then filtering the aged mixture. The smell of fat unique to chicken is masked, spicy stir-fried chicken glazed, and spice oil is added to provide good flavor and texture.본 발명은 닭갈비 제조방법 및 이에 의해 제조된 닭갈비에 관한 것으로, (a) 계육 100 중량부에 대하여, 양념소스 10 ~ 15 중량부 및 청주 3 ~ 5 중량부를 혼합한 후 10 ~ 15℃에서 2 ~ 5일간 숙성하되, 상기 양념소스는, (b) 간장 100 중량부에 대하여, 설탕 20 ~ 30 중량부, 고추가루 10 ~ 25 중량부, 양파 10 ~ 15 중량부, 마늘 5 ~ 7 중량부, 생강 0.5 ~ 1 중량부 및 청주 2 ~ 4 중량부를 혼합하여 10 ~ 15℃에서 5 ~ 10일간 1차 숙성하는 단계와, (c) 매실 발효추출물 1 ~ 10 중량부 및 복분자 발효추출물 1 ~ 10 중량부를 더 혼합한 후 5 ~ 10℃에서 3 ~ 5일간 2차 숙성한 다음 여과하여 준비된 것을 특징으로 구성됨으로써, 계육 특유의 누린내가 없고 윤기가 나며 향신료 오일을 첨가하여 풍미가 좋고 식감이 좋은 효과가 있다.
